9/08/2011

Pico de Gallo

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Mexican food is as varied as it is glorious.  I have so many recipes that I want to share, but I need to get to some of the basics/condiments before doing so.  And since tomatoes are still peaking, I wanted to highlight this recipe.  In my estimation, a good pico de gallo can go with just about any dish in the category.

This pico de gallo is more of a guideline than a recipe.  The end result will depend on size, flavor, heat, and personal preference.  The tomatoes, onion, and garlic all vary in size.  The jalapeños will vary in heat.  Some are as mild as a green pepper, while others can really pack a punch.  If I have peppers with little to no heat, I add an extra bit of our favorite green habanero hot sauce to taste.  Then there is the cilantro-- touchy subject.  You either like it or don't.  If you are one of those who thinks it takes like soap, just omit it.  If you love it like we do, go all in and add some more:)  

Serve it with tortilla chips, tacos, flautas, or anything south of the border that strikes your fancy.  Better yet, stay tuned until tomorrow and I'll share with you another simple, but favorite mexican condiment/dip using this recipe.


Pico de Gallo
makes about 4 cups

6 large plum tomatoes
1/2 medium white onion, finely diced
1/2 bunch cilantro, chopped
2 jalapeños, seeded, and finely diced
2 cloves garlic, minced
2-4 Tablespoons freshly squeezed lime juice
1/2 teaspoon kosher salt, more to taste

Core, quarter, and remove the seeds from the tomato.  Place the tomato quarters flesh side down on a double thickness of paper towels to drain.  While the tomatoes are draining, add the onion, cilantro, jalapeños, and garlic to a large bowl.  To cut the tomatoes, julienne each quarter, turn, and finely dice.  Add the tomatoes to the onion mixture and toss to combine.  Add the salt and lime juice to taste and toss again.  Allow the flavors to develop at room temperature for at least 30 minutes before serving.  Pico de gallo can be made in one day in advance; covered and refrigerated.  Bring to room temperature before serving.  Enjoy!

Source: The Galley Gourmet  


5 comments:

  1. Love this! Just looking at it is making my mouth water and I honestly could eat a (big) bowl of this for breakfast - I know I'm a bit strange........

    ReplyDelete
  2. Chris-
    I must be strange, too:) I find myself eating tomatoes for breakfast, lunch, and dinner these days. Gotta eat the while I can!

    ReplyDelete
  3. Wow, this looks so delicious!! Gogeous photo as well!

    ReplyDelete
  4. This is such a nice recipe! I love this!! I love Mexican food!

    ReplyDelete
  5. Such a beautiful photo! I've got chips on hand, I just need this gorgeous salsa. :-)

    ReplyDelete

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